The tart is a brioche dough topped with fruit. Yes, a combination of buttery, rich bread and summer fruit. We were destined for success!

I missed the Farmer's Market this week (again!!) and picked up some nectarines, peaches, red plums and black velvet apricots at my local store. I've never had the black velvet apricot (pictured above)...but its skin is sorta velvety! The inside is like an apricot.

I made the dough last night and got up at 3:20 am to make this tart! If I fall asleep while answering reference questions later today, just feed me a piece of this and I'm sure I'll perk right up.

A layer of peach jam was spread on the brioche dough. Then my various stone fruits were placed on top.

And what happens when you make something before dawn? You "misread" the directions. I thought I was supposed to mix the fruit and sugar together (like a pie) and let things macerate for 30 minutes during the 1st rise in the pan cycle. However, when I reread the directions after the tart was in the oven (yes, this IS the best time to reread the directions!), it turned out the sugar was supposed to go on top of the fruit. Thus, I got no caramelization. Oh well, it's still yummy!

The Brioche Fruit Tart.It's worth getting up early.

Be sure to check out the other Tuesdays with Dorie bakers! I can't wait to see everyone's take on this - I'm sure there will be a whole farmer's market of fruit and jam!

Recipe:Find the recipe on Denise's blog Chez Us or buy Dorie's great book, Baking: From My Home to Yours!

Well, I baked mine at a sane hour, read the directions scrupulously, and I didn't get any caramelization either. I've got to make this one again to see if I can get my bottom crust to rise (even if I have to wake up at 3:20 am!) What is the secret???

HAPPY Bastille day to you! I am going to celebrate by wearing a black beret, french kissing, and eating croissants. I love your tart. You show true TWD dedication by getting up in the middle of the night to work on the recipe....you are right, it was worth it.

Wow, what a smorgasbord of fruit for your Brioche Tart! It looks beautiful, I love the way you sliced and placed the fruit!Btw, I read an earlier post of yours and noticed you're friends with JustJenn. What a small world because she's my cousin!

3:20?? That's dedication. If you fall asleep, I hope no one wakes you!

I can't tell you how many times I've realized after the recipe is in the oven that I've made a fatal error. Do I learn? Nope. I know you're smarter than I am so I have every expectation this is a one time thing.

Your tart looks great. I like your combination of fruits. My market has all sorts of interesting stone fruits right now. I have something called mango nectarines right now that I hope to use once I finally get this tart made.